OPTIMISE YOUR SKIN'S ANTI-AGEING POTENTIAL
Identifies what may currently be ageing you faster than you may like. Areas such as free radical damage (accelerated ageing), protein cross-linking (read wrinkles), nutrient deficiencies (sagging skin & dark circles under the eyes), UV damage (wrinkles and dark spots), poor detoxification/elimination (spots and blemishes) and dehydration could all be compromising how your skin looks and your and your skin ageing potential. See the 'lowdown on skin health' below for more info on my approach.
WHO NEEDS IT?
Anyone wishing to optimise their ageing potential and prevent accelerated ageing, or suffer from blemished skin, dark circles under the eyes, or generally unhappy with the current state of their skin. Everyone’s skin can have a glow, no matter your genes!
Check YOUR personal skin-ageing score by clicking this button:
HOW IT WORKS:
Week 1: Consultation with health assessment + report of findings + identification of underlying causes of skin issues + basic dietary plan to create a better platform of health, ready for your personalised functional protocol
- Week 2: Lab testing (optional and as per requirement): oxidative stress / essential fatty acid status / nutritional panel to identify your individual skin needs and insufficiencies
Week 4: Consultation with ‘report of findings’ from lab tests + your personalised functional protocol following lab/assessment findings incl your two personalised recipies
Week 8: Follow-up consultation + re-testing to measure progress (optional) + protocol adjustment and maintenance protocol
- Your personalised functional protocol incl personalised meal suggestions, a ‘how to eat’ and ‘what to eat’ guide
- Your personalised supplement program
- One personalised smoothie/juice recipe with collagen supporting foods & and functional foods specifically for you, following your lab/assessment finding
- One personalised lunch/dinner recipe
- Email support throughout
THE ‘LOWDOWN’ ON SKIN HEALTH
A term used for excess free radicals being produced (as a metabolic by-product) and/or, insufficient anti-oxidants in the diet to off-set an imbalance. This is a common problem – we need far more vegetables and wholefoods than we think, to get a good supply of anti-oxidants, and much of the population simply isn’t getting there. To make matters worse, the things we eat and the lifestyles we lead massively increases free radical load. Poor diet, UV radiation, poor air, a depleted or overloaded detoxification system and much to much sugar, alcohol and processed food. How does this relate to your skin? Well excess oxidative stress contributes significantly to skin ageing , resulting in fine wrinkles due to the reduction of collagen, elastic fibers, and hyaluronic acid). I teach you effortless ways to increase the anti-oxidant levels in your diet enormously, and very importantly, help you understand how you can work on reducing oxidative stress going forward.
AGE – ADVANCED GLYCATION END PRODUCTS & PROTEIN CROSS-LINKING
This area can be a bit technical and research is still ongoing, but I’ll keep it simple. AGEs are sugars reacting with other substances in the body, forming AGE’s which in turn lead to inflammation, ‘protein cross-linking’ which equals loss of skin elasticity and optimal skin function – in summary: premature ageing.
AGE’s can be consumed through foods (fried meats, heated oils, burned foods, but also crackers and crisp) or be produced in the body. A person with a higher than optimal blood sugar (as seen with unmanaged diabetes) tend to have a much higher amount of AGE’s and this is correlated with the vascular and nerve complications seen in the disease.
In addition, aging UV skin damage is thought to be made worse by AGE’s in the skin. Environmental factors such as smoking also influence the rate of AGE formation . Steaming or boiling your food rather than frying it, significantly reduces AGE’s . Blood sugar control and non-processed foods plays an enormous role in managing AGE’s. I help you clean up the diet, swap processed foods such as breakfast cereals for simple better options, and look at alternative cooking methods to reduce AGE load.
ELIMINATION & DETOXIFICATION
The skin is a major elimination organ. Other elimination organs are of course the kidney (urine) and the bowel, aided by the gallbladder. Just like us, our cells must take nutrients and energy in – and the metabolic and food waste products created in the processes of maintaining life, must go out. What I commonly see in clinic, is a failure to eliminate sufficiently through the bowel unknowingly or knowingly (think 3 meals in – 1 meal out). A slow gradual build-up can almost form a ‘car-jam’, further blocking things up. If this route is failing, the skin may get delivered more toxins to eliminate than it can keep up (especially if low sweating). The result may be pimple-like bumps under the skin, pimples or rashes or psoriasis made worse. I work to increase routes of elimination, lowering toxic load in general, and establishing better gut health going forward.
BUILDING COLLAGEN (NOT JUST FOR SKIN!)
To build skin we need the buildings blocks – appropriate protein levels and the vitamin and mineral co-factors which help our enzymes ‘action their actions’. But collagen isn’t just for skin – it’s also essential in holding the body together in general. We need it in bone, we need to hold our teeth, and we need it in our joints. I work to optimise nutrients required to build collagen with the right foods, making sure you aren’t un-necessarily compromising your ageing potential.
'GOOD FATS-BAD FATS'
In addition to the above, the importance of getting the right ‘good fats - bad fats’ can’t be overstated, and my dietary strategies also focus on getting these right.
References: 1. Intrinsic skin aging: the role of oxidative stress, Polsjak B et.al, 2012 / 2. Oxidative Stress in Aging Human Skin, Mark Rinnerthaler et.al, 2015 / 3. Advanced glycation end products, Key players in skin ageing? Paraskevi Gkogkolou et.al, 2012. / 4. Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet, Jaime Uribarri et.al, 2010